Asparagus Scramble with Pancetta

Pancetta is Italian bacon that is not smoked in the curing process. You can find it at most delis.

Ingredients:

½ pound of pancetta cut into small cubes
½ pound of thin stemmed asparagus, cut into ½ inch pieces
1 cup cooked orzo (pasta that’s shaped like rice)
12 eggs - beaten
a pinch of salt
½ cup smoked Swiss cheese that has been grated
Salt, pepper, & Provence herbs to taste
2 tablespoons of extra virgin olive oil (enough to coat the bottom of a ten inch fry pan).

Directions:

Sauté the pancetta in olive oil until it is crisp.
Next, add the following ingredients in the order that they are listed:

Onions – sauté until soft & translucent
Asparagus – sauté until just tender – do not overcook
Cooked orzo - incorporate it with the other ingredients
Beaten eggs
Smoked Swiss cheese
Now scramble all of the above until the eggs are set and the cheese has melted.

Note:  “lightly” season with salt, pepper, and herbs after each ingredient is added.

Plating the Dish:

Serve immediately over a bed of greens (I prefer kale), surrounded by warmed cherry tomatoes with a balsamic vinegar reduction and toast points.